Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried canned or Great
-Northern beans
1 tb Plus 1 t fruity olive oil
1 Carrot, peeled and finely
-chopped
1 Red onion, peeled and finely
-chopped
1/2 Rib celery, finely chopped
1/2 ts Salt or to taste
2 ts Finely chopped garlic
Bouquet garni, made with 1
-bay leaf, 4 sprigs flat
-leaf parsley, and 1 large
-sage sprig tied in
-cheesecloth
1/2 oz Dried porcini mushrooms,
-rinsed well
3/4 c Water
Freshly ground pepper
4 ts Finely chopped flat-leaf
-parsley
1 ts Finely chopped fresh sage

1. Pick through beans and rinse. Place in a lidded container with
water to cover by several inches; refrigerate overnight.

2. Heat 1 T of the oil in a heavy-bottomed 3-quart saucepan. Add
carrot, onion, celery, and salt, and cook over medium-low heat,
stirring often, until soft and translucent, about 20 minutes. Add
garlic; cook for 1 minute longer.

3. Add beans, bouquet garni, porcini, and water. Bring to a boil,
cover, and cook over low heat until beans are completely tender,
about 1 hour, adding salt and pepper to taste after 30 minutes.
Remove bouquet garni; puree soup in a blender or food processor.
Adjust seasonings.

4. Garnish with chopped parsley and sage and drizzle with remaining
olive oil.

Martha Stewart Living/Feb. March/94 Scanned fixed by Di and Gary

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